Smooth and Creamy Fruit Salad

A delicious mixture of fruit served in a creamy vanilla sauce. It is so easy to prepare! Change out the fruit and use the kind that your family likes best for a constant variety. 

Ingredients

2 (15 oz.) can fruit cocktail, drained well
1 apple, diced
1 (11 oz.) can mandarin oranges, drained well
1 (3.4 oz.) box instant vanilla pudding mix
1/3 c. orange juice concentrate
1/2 c. milk
1 c. vanilla yogurt
1 c. mini marshmallows (optional)
1 to 2 bananas, sliced

Directions

In a large bowl, combine, fruit cocktail, bananas, apple, and mandarin oranges. Make sure they are drained very well.

In another bowl, combine vanilla pudding, orange juice concentrate and milk.   Beat with an electric mixer until smooth, creamy and thickened.

Stir in vanilla yogurt.

Pour this over the fruit and mix gently.  

Stir in the marshmallows.  Refrigerate until ready to use.

Serve with sliced bananas over the top. 

Notes:

Just remember to drain the liquid off the canned fruit.  We put ours in a large strainer and leave it there until it stops dripping. If it is not drained well, your salad will be soupy.

You can use different fruits to make your fruit salad. Try using canned or fresh peaches, raspberries, strawberries, pineapple, kiwi, blackberries, blueberries, or grapes.

You can use whipped topping in place of the vanilla yogurt.

Baked Garlic Bread Toast

There are no measurements to make this garlic bread toast. We just put butter on one side of the bread and then sprinkle with salt, pepper, granulated garlic and top with Parmesan cheese.  If you can make toast, you will have no problem with this recipe.

 Ingredients

1 (1 lb. ) load Italian bread cut into 1-inch slices
butter, softened
salt and pepper if desired
garlic granuals/powder
Parmesan cheese

Directions

Preheat oven to 350°.

Spread butter over one side of the bread. Place the bread on a baking sheet with the buttered side facing upwards. 

Sprinkle the top side with garlic powder, and a little salt and pepper. Sprinkle the Parmesan cheese on top. 

Bake for 5 to 10 minutes, or until the crust is crisp and the bottom of the bread is nicely browned.  Check the bottom of the bread often, so it does not burn.

Notes:

You can use 4 or 5 cloves of garlic.  Mince them up fine and then mix the garlic into the softened butter. Spread this over the bread slices.

Cheesy Beef Helper Recipe

Beef is expensive.  We mostly use ground beef for the majority of our recipes because it is quick and easy.  This meal is packed with flavor, and it is just as easy to make without opening a box and dumping things into the skillet.  This meal is comfort food. There is nothing better than getting a big bowl of this cheesy beef helper and spending time with my family.  

Ingredients

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
2 Tbs. flour
3 Tsp. smoked paprika
2 tsp. thyme
2 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
4 Tbs. tomato paste
4 c. beef stock
3/4 half-and-half or evaporated milk
1/4 c. sour cream
12 oz. cheddar cheese, shredded
1 c. macaroni, uncooked
salt and pepper to taste

Directions

 In a large cast iron skillet or Dutch oven, cook the ground beef, onion, and garlic until the beef is no longer pink. Drain off excess fat.

Stir in the flour, smoked paprika, thyme, oregano, onion powder and garlic powder.  

Mix in tomato paste. 

Pour in beef stock and add the macaroni.  Bring to a boil and simmer for about 15 minutes, or until it reaches the desired thickness.

Season with salt and pepper to taste.

Stir in half-and-half, sour cream and cheddar cheese.  Cook and stir over low heat until the cheese melts.

Serve and enjoy.

Caramel Apple Pie

This apple pie bakes in a rectangle pan, instead of the traditional round pie plate.  It has a tender flaky crust, apples in the middle and a sweet oatmeal topping. Homemade caramel topping poured over the top when served.  So good that you may not have any leftovers.

Ingredients

Crust

2 1/2 c. flour
3/4 c. salt
2/3 c. butter flavored shortening
1/2 c. cold water

Apples

2/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
12 granny smith apples, peeled, cored and cut in 1/4-inch thick slices

Topping

1 c. oatmeal
1 c. brown sugar
1/2 c. flour
1/2 c. butter

Caramel Sauce

1 c. brown sugar
1/4 c. butter
1/2 c. half-and-half or evaporated milk
1 Tbs. vanilla
salt

Directions

Preheat oven to 375°.  Spray a 15 x 10 x 1-inch baking pan.

In a bowl, combine flour and salt. Use a whisk, as this makes the flour lighter.

Cut in the shortening using a pastry knife, or two table knives held together in your hand. The mixture should resemble coarse crumbs or small peas. 

Add one tablespoon cold water into the flour mixture.  Mix with a fork. Continue adding the water and mixing with a fork until the flour is moistened. You may or may not need to use all the water. It depends on your location and the humidity in the air. Turn the dough out onto a lightly floured surface and form into a ball. 

Roll the dough out into a 19 x 13-inch rectangle.  Fold the dough in half and gently pick the dough up. Place the dough into the pan, making sure it will go up the sides of the pan. Flute the edge of the dough along the edge of the pan as desired. Trim off excess.

In a large bowl, add the apples.  Now it is time to prepare the topping.

In a small bowl, combine flour, cinnamon, and apples.  Sprinkle this over the apples and toss them to coat.   Place the apples on the dough and spread them out, so they are more even in the pan. 

In the bowl that you mixed the dough in, combine oatmeal, brown sugar, and flour. 

Add the butter. Using a pastry knife or two knives held together in your hand, cut in the butter until it resembles coarse crumbs or small peas.  Sprinkle this over the top of the apples. 

Bake for 40 to 45 minutes, or until the apples are tender. Allow to cool a bit before cutting and serving.

While the apples are baking, it is time to make the caramel sauce. 

In a saucepan, combine brown sugar, butter, half-and-half, vanilla, and a pinch of salt. 

Cook and stir over medium-low heat until the mixture thickens. It may take about 5 to 7 minutes. Remove from heat. 

When you serve the Caramel Apple Pie, pour some caramel sauce over each piece.

Store leftover Caramel Apple Pie and Caramel sauce in the refrigerator.

Pork Chops and Rice

This is a quick and easy dish that my family enjoys.  Juicy pork chops and rice with tomatoes, onions and peppers.

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1/2 to 3/4 c. rice
2 c. tomatoes
1 onion, chopped
1 sweet bell pepper, chopped

Directions

Season both sides of the pork chops with salt and pepper.

In a heavy cast iron skillet, heat oil.  Brown both sides of the pork chops. They do not have to be cooked through, just browned.

Add the rice in the bottom of a casserole dish. Place the browned pork chops over the rice.

Add the onions and green peppers over the pork chops. 

Pour in the tomatoes.

Cover and bake for 90 minutes, or until the rice is tender. It is important to check the rice occasionally to make sure there is enough liquid. If there is not, add some more.  Make sure the tomato juice or water is hot, so it does not break the dish or set the cooking time back.

Remove the pork chops to a casserole dish. 

Sweet Corn Bake

Ingredients

1/2 lb. bacon, cut into small pieces
5 c. frozen sweet corn
2 sweet bell peppers, chopped
1 onion, chopped
1 (8 oz.) pkg. cream cheese
1/2 c. evaporated milk or half and half cream
1 (4 oz.) can green chilies, drained and chopped
2 tsp. sugar

Directions

In a deep cast iron skillet, cook bacon until it is crisp.  Remove the bacon with a slotted spoon and pour out all but 1 tablespoon of the bacon grease. 

Add the sweet corn, sweet peppers and onion to the skillet. Sauté for 5 to 6 minutes over medium high heat until tender.  

Stir in the cream cheese, evaporated milk, green chilies and sugar. Mix until blended.  Season with salt and pepper to taste. 

Bring to a boil. Reduce heat to a simmer and cover the skillet or pot. Cook for 8 to 10 minutes or until thickened.  

Serve and enjoy!

Chicken Southwestern Pie

If you have leftover chicken, this is the perfect meal to use it in.  It is so easy to make and comforting.  

 Filling

2 c. cooked chicken meat, shredded
1 (15 oz. black beans
2 c. frozen corn
1 (14.5 oz.) can diced tomatoes
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. cayenne powder

Topping

1 1/2 c. cornmeal
1/2 c. flour
1 Tbs. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1 Tbs. oil
1 (4 oz.) can diced green chilies, drained
1 c. cheddar cheese, shredded

Directions

Preheat oven to 400°. Spray a shallow 3-quart baking dish with cooking oil.

In a bowl, combine chicken, black beans, corn, diced tomatoes, chili powder, garlic powder, and cayenne pepper.  Stir gently.

Press the mixture in the prepared baking dish. 

In the same bowl that you mixed the chicken in, combine cornmeal, flour, baking powder and salt.  Mix to combine. 

Add the egg, milk, and oil. Stir to blend.

Stir in the chilies and cheese. 

Drop by spoonfuls around the edge of the baking dish.

Bake for 30 to 35 minutes, or until golden brown. 

Top with sour cream, lettuce, and salsa if desired.